Recipe Tip: Stuffed Breast of Veal - Falstaff
Top Recipe for 5 Persons. All ingredients and tips for getting it right. The eternal classic of the Austrian Sunday roast gets a creative kick. For this recipe, we have enriched the stuffing with a little beef bone marrow.
- 1 pieceveal breast, undercut to form a pocket
- 200 gveal bones, chopped
- 500 mlveal stock, hot
- 50 gbutter
- 10 gflour (optional)
- 3 slice(s)day-old bread, such as sourdough
- 60 gbeef bone marrow
- ½onions, finely chopped
- 5 stalk(s)parsley, finely chopped
- 2eggs, beaten
- 1 pinch(es)freshly grated nutmeg
Step 1Ask your butcher to prepare the veal breast for you by undercutting it, i.e. to a pocket cut into it.
Step 2Preheat the oven to 140°C.
Step 3For the filling, remove the crusts from the bread, soak them in milk for a few minutes, then squeeze them well and cut into cubes.
Step 4Heat the beef bone marrow in a pan, add the onion and brown briefly, then add the parsley. Mix in the bread cubes.
Step 5Add the eggs and season with salt, pepper and nutmeg.
Step 6Fill the the pocket in the veal breast. Do not use too much filling – it will expand during roasting. Sew up the opening or tie it closed with kitchen string.
Step 7Put the veal bones in a roasting tin large enough for the breast and place the stuffed breast on the bed of bones.
Step 8Pour in the hot stock. Roast the breast until the stuffing has reached a core temperature of 60°C (3–4 hours).
Step 9Baste the meat with the pan juices regularly as it cooks.
Step 10Switch the oven temperature to 220°C top heat (or heat the grill to high and place the veal under it) and let the breast colour for ten minutes. Remove from the oven and keep warm.
Step 11To make the sauce, return the pan with the bones to the oven and reduce the pan juices a little.
Step 12Strain the pan juices into a saucepan and stir in the cold butter.
Step 13Add a little flour if desired and bring to the boil briefly to thicken the sauce.
Step 14Remove any thread or string, then slice the veal breast and serve with the sauce.
Step 15Ossobuco A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish ossobuco. Instead of gremolata, this dish is finished with a vegetable vinaigrette, which gives it extra freshness. Serve it with risotto Milanese, made with saffron. Meat
Step 16Chateaubriand Sauce This classic French sauce is a great companion for steak. Meat
Step 17Swiss Classic: Zurich-style veal Zürcher Geschnetzeltes or Zurich-style veal is served in a creamy mushroom sauce. Mövenpick reveals how it works particularly well. Meat
Step 18Meat Sauce for Pasta: Ragu di Carne The classic meat sauce for Piedmontese Tajarín made from a mixture of minced veal (beef) and pork. Equally good with rabbit, lamb or Italian sausage.